Executive Chef - Hospital Dining Leader

Aramark Correctional Services; Dallas (TX); On-site; USD 90,000 - 120,000; Full time

Job summary

Aramark Healthcare+ seeks an Executive Chef at Baylor University Medical Center in Dallas, TX. This role oversees chef managers and hourly staff, shaping culinary solutions to meet patient and client needs while upholding safety and quality standards.

You will lead up to 35 culinary operators, plan menus, train staff, and manage labor and food costs to achieve target margins; guest interactions and dining experiences are key components of this position.

Qualifications

• 4+ years of culinary experience in a hospital environment preferred.
• 2+ years in a management role preferred.
• Culinary degree or equivalent experience required.
• Ability to multi-task.
• Ability to simplify the agenda for the team.
• Advanced knowledge of food profession principles; people management experience.
• Strong oral, reading, and written communication skills.

Responsibilities

• Ensures culinary production aligns with the Executional Framework.
• Maintains proper culinary standards for preparation, presentation, and service.
• Manages a culinary team including chef managers and hourly staff.
• Trains and develops kitchen staff on best practices.
• Engages with guests daily to ensure service excellence.
• Plans and conducts team meetings and daily huddles.
• Maintains staff records, training, and performance data.
• Monitors regional culinary trends and ingredient usage.
• Delivers food and labor targets while managing margins.
• Ensures safe, compliant and high-quality food operations.

Skills

Culinary leadership

Hospital kitchen experience

Food safety standards

Team management

Menu development

Communication skills

Education

Culinary degree or equivalent

Job description

Aramark Healthcare+ seeks an Executive Chef at Baylor University Medical Center in Dallas, TX. This role oversees chef managers and hourly staff, shaping culinary solutions to meet patient and client needs while upholding safety and quality standards.

You will lead up to 35 culinary operators, plan menus, train staff, and manage labor and food costs to achieve target margins; guest interactions and dining experiences are key components of this position.